Olives
Greek olives done properly – from organic Kalamata to colossal pitted Halkidiki, plain or marinated.
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Olives
Mani organic (Greece): classic Kalamata olives, mixed olives with chilli & herbs, green olives with pink peppercorns & coriander seed, and Kalamata olive paste for spreading and stirring into pasta.
Cypressa Halkidiki: colossal pitted olives in brine, plain or stuffed-style with red pepper & garlic.
Hellenic Sun: pitted turmeric olives with lemon verbena – the conversation starter on the mezze board.
Serve with cheese and crusty bread, scatter over salads and pizza, or cook into puttanesca and tagines.